Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water.

In a bowl, whisk together the olive oil, red wine vinegar, lemon juice and zest, Dijon mustard, honey, garlic, oregano, salt, and pepper to make the dressing.

In a large bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, red peppers, artichoke hearts, sun-dried tomatoes, olives, and red onion.

Pour the dressing over the salad and toss to coat evenly.

Gently fold in the feta cheese.

Cover and refrigerate for at least 30 minutes to let flavors meld before serving.